Yorkshire Buck
"Adapted from the Nero Wolfe Cookbook. The sauce is based on traditional Welsh Rabbit. A buck is a male rabbit, and in this dish refers to the fact that it includes poached eggs. I'm not sure why that would make it male, but so it is."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (279.4 g)
- Calories 540.4
- Total Fat - 28.3 g
- Saturated Fat - 14.5 g
- Cholesterol - 304.4 mg
- Sodium - 1099.2 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 2.6 g
- Sugars - 11.2 g
- Protein - 36.8 g
- Calcium - 820 mg
- Iron - 2.9 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Melt butter in the top of a double boiler.
Step 2
Add cheese.
Step 3
As it begins to melt, add ale slowly, stirring constantly.
Step 4
Add beaten egg along with salt, mustard and tabasco.
Step 5
Stir until all cheese is melted and mixture is smooth.
Step 6
Lower heat, and keep warm.
Step 7
Poach remaining eggs.
Step 8
Lightly fry bacon.
Step 9
Toast muffins and spread with a thin coating of Dijon mustard.
Step 10
Place muffins on a serving plate.
Step 11
Top with some of the cheese mixture.
Step 12
Place a slice of bacon and a poached egg on each muffin half, and top with remaining cheese.
Tips
No special items needed.
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